Blacken'd Sesame Crusted Dolphin with a Tropical Low Country SlawThe sweet and sour flavors from the fruits and citrus match and compliment the blackened spice flavors of the fish. I add toasted white and black sesame seed crust at the end for another added level of flavors. The Low Country Slaw is a combination of island fruits and strawberries from the Low Country of Charleston with cilantro and fresh lime juice. A splash of aged balsamic vinegar bring all of the flavors together.

Julienne the mango, jalapeno and chayote squash, slice the strawberries, chop the cilantro and place in a non-reactive bowl. Add the lime juice and mix well. Your hands will do the best job, by the way. Refrigerate for about 20 minute to allow the flavors to meld together.

InstructionsSkin the fillets and remove the blood line from the center of the fish. You can skin and remove the blood line at the same time and save a step. Marinate for 10 to 20 minutes.

Remove from the marinade and place on a flat surface and add the blacken rub to the fish and press into the fish. Heat a skillet on medium heat and add a small amount of oil. When the oil just begins to smoke, be careful andplace the rubbed side of the fish down in the skillet. Add the rub to the other side of the fish and press the rub into the fish. Cook the fish for 2 minutes. With tongs flip the fish and cook for 2 minutes.

With your toasted sesame seed** on a plate, place the fish on top of the seed and carefully press down.Do the same for the other side.Cook the fish again for 1 minute to slightly cook the seeds.

Place the fish into a preheated 350F oven and let finish cooking for 8 to 10 minutes (the fish will flake).

** In a small pan, heat it on medium high. Add your sesame seeds to the pan and heat and continuosly move the seeds around. They will begin to pop releasing their liquid. Toast them for a minute or so after they begin to pop. you will notice a nutty smell. transfer to a plate to cool.

PlatingTake a plate and use a squeeze bottle to create a wassabi cream sauce~ swirle decoration. Using a ring mold, if you have one, place your slaw in the ring and press down. Let the slaw sit while you plate your fish.

Take your fish and place it on the plate at an angle. I’ll take a lemon slice and cut a slit from the center out to one side and twist the slice to create a desoration.

You can also take an extra strawberry and thinly slice it without cutting all the way through and fan it out and place it next to your lemon.Remove the ring mold and top with cilantro sprigs, drizzle balsamic vinegar on top and serve with lemon wedges. Serve with a nice citrus based chardonay of your choice.

Im looking for a recipe, or at least a how-to, for a dish of snap peas and pearl onions the frozen kind. Im thinking just cook the onions per package directions, cook the snap peas per package directions, and combine the two. What seasonings should I add, other than salt and pepper?